Cream of Cauliflower Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This mildly cheesy cauliflower soup is one of my favorites, writes Karen Brown of West Lafayette, Ohio. I first served it for a bridge luncheon, but it's not just appealing to women. Guys, including my two sons and husband, enjoy it, too. I make it often in summer, although it's good anytime. Ingredients:
1/3 cup green onions (tops only) |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 cups chicken broth |
2-1/4 cups frozen cauliflower, thawed and chopped |
2 cups 1% milk |
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese |
2 tablespoons dry sherry, optional |
1 tablespoon minced chives |
Directions:
1. In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
2. Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives. Yield: 6 servings.
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